Cheese-paste and method of making same.



- form pleasant and favorite dietetic combinadesirable conditions and effects.

' UNITED STATES ERNEST DEACON PATENT OFFIC BELL, or LONDON, ENGLAND, ASSIGNOR TO JOHN ABLETT, OF LONDON, ENGLAND.

CHEESE- PASTEAND METHOD OF MAKING SAME.

SPECIFICATION forming part of Letters Patent No. 685,664, dated October 29, 1901.

Application filed December 10, 1900- Serial No. 39,403. (No specimens.)

To all whom it may concern:

Be it known that I, ERNEST DEAOON BELL, a subject of the Queen of Great Britain and Ireland, residing at London, England, have invented new and useful Improvements in Alimentary Preparations, of which the following is a full and accurate description.

My invention has for its object the production of a food preparation which shall be rich in flavor and in nutriment and easily digestible.

Cereals and cheese blendedin various ways tions, but they labor under certain disadvantages. Cheese as it is commonlyused is not only iudigestible, but the fullness of flavor of which it is capable is not developed, and, furthermore, the starch of the cereals with which it is usuallyeaten, owing to imperfect preparation, is likely to create flatulence and other disorders.

My invention is a combination of cereals and cheese so prepared asto avoid these un- The cereals are treated in a digester, so as to convert the starch into dextrin, which is easily digested,

j of alkali-albumen.

In carrying my invention into practice I take cereals, preferably rice, oats, wheat, and

its derivatives,suoh asmacaroni,either singly or in combinatiomand if used in the state of -fiour or meal make them'into a paste with an approximately equal quantity of water. If the cereals, however, are used in the state of grain, they are soaked for some hours in water, so as to soften them by imbibition of the liquid. In the case of macaroni the material is put into boiling water for about half an hour, or until it swells and grows tender. In any case after treatment with water the moistened cereals are put into a digester and heated under pressure not exceeding three atmospheres to a temperature not exceeding 134 centigrade, but preferably at a pressure of about two atmospheres, giving a temperature of about 121 centigrade, for an hour or more, according to the amount of dextrinization desired. Under the combined influence of moisture and high temperature the, starch of the cereals becomes converted into dextrin and is then easily digestible. At the conclusion of this process the dextrinized cereals are removed from the digesterand cheesepaste prepared in the following manner is added to them: Cheese cut into small pieces is passed through rollers, crushed to a soft ing an approximately equal quantity of water or milk, preferably milk. The liquid added should contain alkali, preferably in the form of potash or soda carbonate or bicarbonate, to the extent of about one and a half per cent; the weight of cheese. I ,Butter should then be matoes, nutmeg, pepper, mustard, &o.-may be introduced to taste. mixture is then added to the dextrinized cethe former to two parts of the latter or two parts of the former .to three parts 'of the lat= ter give excellent results. The cereal-cheese mixture is then cooked over a slow fire for from half an hour to an hour. During this thesame time develops a very rich flavor.-

ration may be considered finished; but if de= .sired still richer eggs well beaten up maybe added to the extent of about one-halfthe completed. It may then either be used at once, or it maybe put up in tins, jars, bottles, or other receptacles or in edible skins in the rations which result from these methods are much superior to the ordinary preparations digestibility. They may be freely used by or its combinations without risk of indigestion.

The proportions of butter, eggs,- and cheese employed admit of variation.

broken mass, and made into a paste by addadded to the alkalized cheese-paste to the extent of about one-half the weight of cheese. Flavoring substances-especially truffles, to-- time the cheese dissolves in the alkaline me-: dium and becomes easily digestible and at This alkalized cheese 1 reals in any desired proportion. One part of Atthe conclusion of this cooking the prepa- I weight of cheese used and the mixture cooked again for about half an hour over a somewhat quicker fire that the first, when it will be convenient mannerof sausages. The prepa 9'5 Y ofc'ereals and cheese, whether in flavor or in persons who could not use ordinary cheese I claim 1. The product produced by the herein-described process, consisting of a cooked cheesepaste containing dextrinized cereals, the casein being in the soluble form of alkali-albumen, snbstantially as specified.

2. The process of obtaining a cooked cheesepaste containing dextrinized cereals which consists of the following steps, the softening of the cereals with water; heating them in a digester under pressure for a suitable time so as to convert their starch into dextrin; adding alkalized cheese-paste to the dextrinized cereals; and cooking the cheese paste with the cereals for a suitable time over a slow fire.

3. The process ofobtaining a cooked cheese- 

